Tuna Mousse in Chicory

Rating: 3.3333 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Mash tuna with peppercorns, juice of one lemon and crème fraîche. Allow gelatin to melt according to instructions and fold in. Season amount with salt and sugar and chill until almost stiff.

Place three to four chicory leaves per person on plates and spoon in the tuna mousse.

Slice the olives and garnish the mousse with them.

Serve with toast.

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